Best Product of the Month

I've been doing some electrical work and my old auger bits are so far gone it would take a lot of work to get them back in shape.

I picked up these Irwin bits from the local lumber yard. The whole set was around $10.

They work awesome. So fast.... it's amazing. Of course I haven't hit a nail with them yet so they could be non-repairable. Until then, thumbs up!

Pork Butt On a Cheap Gas Grill

That's right! You do not have to have a 'smoker' or a 55 gallon drum or nearly anything smoke up a butt. As long as you can provide indirect heat and control the temperature, you can do it.

I smoked up this pork butt on a pretty inexpensive LP gas grill by Thermos. I recently bought the grill on sale at a local hardware store for less than a hundred dollars. It's not great and cooks uneven, but that doesn't hurt smoking or BBQ'ing.

Because the grill has three separate burners, I am able to use the burner on the right hand side of the grill and keep the meat safely on the left side of the grill.

You really don't even need a smoker box. If you have some aluminum foil, you are ready.

First I score the fat and spice it up. I'm using the Weber Smokehouse spice. It is pretty good.

Here it is all spiced up. This will caramelize nicely as the days progresses.

I have an abundance of hickory trees and it's a good thing. I'll be using it all winter. Here I have the pork butt on the cool side of the grill and some fresh cut hickory over the burner.

I add some aluminum foil over the hickory and kind of tuck it under. This keeps it from flaming up and just burning.

I got the grill going and kept it at around 300 degrees all day. It took so long I actually had to take it with me to another location to finish. Here it is during the 180 degree stall, looking really good and we're darn hungry.

I wrapped it in foil to help it along. It will not take any more smoke once it is wrapped but no worries, it has had plenty of smoke during the previous hours.

Finally, up to 200 degrees. I took it off the grill and put it in a cooler to rest for a while. During the rest period I started prepping my other dinner ingredients.

Now its time to pull it all apart. Here it is as it leaves the foil and then as a couple forks tear in.

It's about darn time. Dinner is served, and late. Don't start your pork butt in the afternoon unless you want to be dealing with it at 10 pm...

Here I've got BBQ pulled pork with bacon and regular bruschettas. Yum.